The last taco you ate probably had some sort of combination of the following: chicken, beef, rice, beans, salsa, sour cream, cheese and pico de gallo.

But the nature of the taco is flexible, allowing for lots of different kinds of ingredients, and New Hampshire does it a lot of different ways. Here are some of our quirkier, less traditional finds on our search for New Hampshire’s unusual tacos.

Veg out

David Spagnuolo, chef and owner at Gale Motor Co. Eatery, thinks the taco is a great vessel that allows for creative freedom, and he has two tacos on the restaurant menu. One is the spicy pulled pork taco with superfood slaw (broccoli stems, Brussels sprouts, soy sauce, apple cider vinegar, mayo), spicy pulled pork, cilantro, sour cream and sriracha sauce in a corn and flour shell.

His other taco menu item is the yakitori steak taco, which includes the same fixings — slaw, cilantro, sour cream, in a flour and corn soft shell — except with yakitori steak instead of spicy pulled pork for an Asian twist. The slaw, Spagnuolo said, “adds a little health to it,” and the combination complements the menu’s “culinary food fusion.”

Taco Beyondo regularly has taco specials a little out of the norm — store manager Sandra Roy said via phone it recently ran a taco with pulled pork, a Southwestern style homemade barbecue sauce and red cabbage slaw, and another with chicken, bacon, avocado, ranch dressing and pico de gallo. Regularly on its menu is a marinated grilled baby portobello taco, which contains chopped and marinated portobello mushrooms, pico de gallo, cheese and sour cream.

You’ll also find a mushroom “chorizo” taco at Vida Cantina, which, in addition to mushrooms, comes with house corn tortillas, salsa de aguacate, kale slaw, pickled habaneros and Spanish rice.

At Las Olas Taqueria, tacos are made to order, but one of its most popular toppings is its pineapple salsa, which used to be seasonal to spring and summer but became regular on the menu due to popularity.

“It’s super fresh and summery. It gives a sweetness and is spicy as well — it goes very well with the locally-farmed chorizo from Kellie Brook Farm and the pork,” Courtney Lasalle, a restaurant manager, said.

Amigos Mexican Cantina in Milford also has a tropical salsa — it’s featured on the restaurant’s Jamaican tacos, which also contain Jamaican jerk seasoned mahi mahi, shredded cabbage, avocados and lime and sour cream. It also has a citrus chicken taco, filled with citrus-marinated chicken breast, pepper jack cheese, tropical salsa and avocado.

Not beef or chicken

El Rincon’s tacos are made to order — all come with the option of cilantro, onion, rice, radishes, lemon and hot, spicy homemade or mild salsa — but if you’re not into chicken or beef, the restaurant also offers tongue. Kaila Davis, a waitress at the restaurant, said the item is often ordered among its more adventurous customers and that it comes seasoned and tender.

You might not even notice you’re not eating meat while devouring tacos with Hermanos Cocina Mexicana’s spicy veggie crumble, which has onions, peppers, spices and a gluten base. It’s usually served with the option of rice, black beans, cheese, lettuce, tomatoes, Spanish onions, scallions or black olives.

If tofu’s more your thing, there are some nearby restaurants who do that, too. Vida Cantina in Portsmouth’s tofu option is its OG tofu ranchero taco, which in addition to tofu, contains carrot slaw, peanuts, lemon and onion. At Dos Amigos Burritos, your option is the organic tofu taco, which includes tofu sauteed in sofritos and seasoned with salt, pepper and cumin. It’s served with a choice of lettuce, sour cream, cheese or yogurt, said Concord kitchen manager Bradford Gage.